6 January 2013
Whole 30 - Day 6
Posted by Brad Hefta-Gaub under: Fitness.
Breakfast: Collard Greens, Kale, Red Cabbage, Roast Chicken sautéed in Olive Oil and two Eggs over easy.
Lunch: Lamb Lettuce, Red Onions, and Smoked Trout salad with Tahini Garlic Sauce and Balsamic Vinegar and Pumpkin Seeds.
Dinner: Broiled Tilapia with “Afterburner” Salsa on a bed of Lamb Lettuce and steamed Broccoli
Score Card: PRO 36% CHO 12% FAT 52%
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